Peppermint White Chocolate Cookies Recipe

Peppermint White Chocolate Cookies Recipe

How To Make Peppermint White Chocolate Cookies

Delightfully refreshing and sweet, these white chocolate cookies make decadent holiday treats dotted with white chocolate chips and crushed candy canes!

Preparation: 2 hours 15 minutes
Cooking: 12 minutes
Total: 2 hours 27 minutes



  • 2cupsall-purpose flour,spoon and leveled
  • 1tspcornstarch
  • 1tspbaking soda
  • ½tspsalt
  • ¾cupunsalted butter,(1½ sticks), softened to room temperature
  • ½cuplight brown sugar,packed
  • ½cupgranulated sugar
  • 1large egg,room temperature
  • tsppure vanilla extract
  • ¾tsppeppermint extract
  • ¾cupwhite chocolate chips
  • ½cupcandy cane pieces,(5 candy canes), crushed
  • 4ozwhite chocolate,coarsely chopped


  1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl.

  2. In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy.

  3. Add the brown sugar and granulated sugar and mix on medium speed until fluffy and light in color. Mix in the egg, vanilla extract, and peppermint extract. Scrape down the sides and bottom of the bowl as needed.

  4. At low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be quite thick. Add the white chocolate chips and crushed candy cane, then mix for about 5 seconds until combined.

  5. Cover the dough tightly with aluminum foil or plastic wrap and chill for at least 2 hours and up to 3 days.*

  6. Remove the cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes, then preheat the oven to 350 degrees F. 

  7. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

  8. Roll the balls of dough, about 1½ tablespoons of dough each, into balls.

  9. Bake for 12 minutes, until lightly golden brown around the edges.

  10. Allow to cool for 5 minutes on the cookie sheet, then transfer to the cooling rack to cool completely.

  11. Melt the chopped white chocolate in the microwave in 20-second increments, stirring after each until completely melted.

  12. Drizzle over the cooled cookies, serve, and enjoy!

Recipe Notes

  • Once chilled, the dough will be slightly crumbly but will come together if worked with the hands the dough will be rolled into individual balls.
  • Make-Ahead Instructions: The cookies stay fresh covered at room temperature for up to 1 week. The cookie dough can be made and chilled in the refrigerator for up to 3 days. Allow to come to room temperature then continue to roll the dough according to the instructions. The baked cookies freeze well for up to 3 months. The unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. 


  • Calories: 191.95kcal
  • Fat: 10.36g
  • Saturated Fat: 6.31g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 2.85g
  • Polyunsaturated Fat: 0.44g
  • Carbohydrates: 23.48g
  • Fiber: 0.52g
  • Sugar: 15.05g
  • Protein: 2.14g
  • Cholesterol: 25.11mg
  • Sodium: 95.36mg
  • Calcium: 28.20mg
  • Potassium: 62.18mg
  • Iron: 0.68mg
  • Vitamin A: 52.79µg
  • Vitamin C: 0.06mg
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